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View Diary: What's for Dinner? v. 7.13 Blasts from the Past! (72 comments)

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  •  Never thought of not adding potatoes when freezing (7+ / 0-)

    Thanks for the tip!

    Peace, Hope, Faith, Love

    by mapamp on Sat Oct 27, 2012 at 05:08:58 PM PDT

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    •  I came to discover that relatively (8+ / 0-)

      recently.  Except for commercially prepared (and often additive laden) frozen potato products, potatoes just do not freeze well.  My mum and grandmum never caught on to that, and I noticed that some stew that I had thawed had really mushy potatoes.

      About the same time the former Mrs. Translator related a story about her sister and her getting 50 pounds of potatoes and cutting them into French fries, then freezing them.  They were horrible!  They turned to mush as they thawed, either at room temperature or in the deep fryer.  Part of the problem was that they did not blanch them before freezing.  That can be done either by simmering them a few minutes or by "prefrying" them in a little hot oil, but not long enough to give them significant color.

      In any event, I like my potatoes fresh and lightly cooked.  They are quite glycemic, so go easy on them.  Remember, the peels contain the bulk of the micronutrients.

      Warmest regards,

      Doc

      I would rather die from the acute effects of a broken heart than from the chronic effects of an empty heart. Copyright, Dr. David W. Smith, 2011

      by Translator on Sat Oct 27, 2012 at 05:31:44 PM PDT

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